white bean and lamb soup

Ingredients

• Servings: 8
• 1/2 pound dried great northern beans, sorted and rinsed
• 1 onion, chopped
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 1/4 pounds ground lamb
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1 1/2 cups canned roma tomatoes, with liquid
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• fresh ground black pepper
• salt to taste
• 6 cups chicken broth
• 1/2 pound baby spinach leaves
• 4 ounces feta cheese, crumbled

Recipe

Preparation Time: 45 mins Cook Time: 2 hrs

Ready Time: 10 hrs 45 mins


• soak the dried beans in water overnight. after soaking, drain off remaining water, and rinse.
• in a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. stir in garlic, and cook for 1 minute. increase the heat to medium, and add lamb; cook for 3 to 4 minutes. stir in carrots and celery, and cook for 1 minute. stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. add beans and broth to the pot. bring to a boil, boil for 5 minutes, then reduce heat to medium-low. simmer, covered, for 1/1/2 hours, or until beans are tender.
• rinse spinach, and then place in a saucepan. place over medium heat, and cook until wilted. this will only take a short time, and you will not need to add more liquid to the pan.
• top each serving of soup with wilted spinach and crumbled feta cheese.